Gingerbread Fudge Brownies - I know what you’re thinking, I’m a little too early for Christmas, I know! Just can’t wait. And the smell of that gingerbread brings up so much Christmas mood. In this recipe, I did one layer of gingerbread and the other layer of brownies. If you wish to make just the gingerbread fudge, just double up the recipe. Bear in mind, gingerbread fudge is a no-bake recipe. For the brownies, I decided to make an eggless version, since the gingerbread fudge doesn’t require eggs. The gingerbread turned out so fudgy and brownies is so chewy, perfect texture. I think this is perfect dessert to make for the season. You can store in fridge in an airtight container for up to a month. I hope you’re inspired to give this a try. Should you have any questions or feeback, please do not hesitate to leave me your message in the comment box down below. Enjoy!
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Ingredients:
I used 8x8 inch pan
• Brownies (no eggs)
200g [1¼ cup] dark chocolate
60g [¼ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
120g (1 cup) all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
25g (¼ cup) cocoa powder
• Gingerbread Fudge (no eggs, no bake)
150g (½ cup) sweetened condensed milk
340g (2 cup) white chocolate chips
15g (1 tbsp) molasses
½ tsp cinnamon powder
½ tsp ginger powder
¼ tsp nutmeg powder
¼ tsp clove powder
1 tsp vanilla extract
Coloured sprinkles (optional)
Instructions:
• Brownies (no eggs)
1. Preheat oven at 175°C/348°F.
2. Prepare a double boiler.
3. Place the bowl of chocolate over the double boiler. Add in the butter. Mix until both are melted completely and no lumps. Remove the bowl from the double boiler. Let it cool while working on the next step.
4. In a large mixing bowl, add both the sugars, yogurt and vanilla extract. Whisk vigorously for a minutes until well combined. Add in the warm chocolate. Mix until well combined.
5. Sift the dry ingredients: flour, baking powder, baking soda and cocoa powder. Mix until combined.
6. Transfer the batter into a 8x8 inch prepared pan, greased and lined with parchment paper.
7. Bake in preheated over at 175°C/348°F for 23-25 minutes. Do not over bake so that the brownies will remain gooey.
8. Set aside and let it cool.
• Gingerbread Fudge (no eggs, no bake)
1. In milk pot, add in the condensed milk and white chocolate chip. Heat on low heat, do not boil the mixture. Keep stirring until the white chocolate chips are completely melted and no lumps.
2. Remove the pot from the heat. Add in the molasses, cinnamon powder, ginger powder, nutmeg powder, clove powder and vanilla extract. Mix until well combined.
3. Transfer the mixture on top of the brownie layer. Spread the layer evenly.
4. Add the sprinkles on the top.
5. Refrigerate for at least 4-5 hours to harden the layers so that you can cut them neatly in squares.
6. The dessert is ready to serve.
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